127.                Warm Chicken And Spinach Salad

Preparation Time: 10 minutes

Cooking time: 16 to 20 minutes

Serving: 4

Ingredients:

• 3 (5-ounce) low-sodium boneless skinless chicken breasts, cut into 1-inch cubes
• 5 teaspoons olive oil
• ½ teaspoon dried thyme
• 1 medium red onion, sliced
• 1 red bell pepper, sliced
• 1 small zucchini, cut into strips
• 3 tablespoons freshly squeezed lemon juice
• 6 cups fresh baby spinach

Directions:

1. In a large bowl, mix the chicken with the olive oil and thyme. Toss to coat. Transfer to a medium metal bowl and roast for 8 minutes in the air fryer.
2. Add the red onion, red bell pepper, and zucchini. Roast for 8 to 12 minutes more, stirring once during cooking, or until the chicken reaches an internal temperature of 165°F on a meat thermometer.
3. Remove the bowl from the air fryer and stir in the lemon juice.
4. Put the spinach in a serving bowl and top with the chicken mixture. Toss to combine and serve immediately.

Nutrition: Calories: 214; Fat: 7g (29% of calories from fat); Saturated Fat: 1g; Protein: 28g; Carbohydrates: 7g; Sodium: 116mg; Fiber: 2g; Sugar: 4g; 90% DV vitamin A; 69% DV vitamin C